Chicken with Sweet and Hot Peppers

Chef

Cookbook

My Notes

My Notes

ONLY YOU see your private notes.

This image courtesy of Colin Ericcson

Bursting with vitamin C and ablaze with color, sweet bell peppers make an ideal ingredient in stir-fry dishes. You could use red, yellow and orange bell peppers, or just green ones from your summer garden. Jalapenos make a hot but not blazing spicy note here. If you want more heat, use fresh green or red serrano chile peppers, and if you want a fiery dish, use tiny Thai chiles instead.

Add chicken stock mixture and cook, until chicken is no longer pink inside and peppers are tender-crisp, 1 to 2 minutes more. Transfer to a serving platter. Serve hot or warm.

Tips

To chop jalapeno peppers, cut off stems and halve each pepper lengthwise, discarding seedy portions and most of the seeds. Chop lengthwise into thin strips and then crosswise to make small bits.

To make pepper strips, halve each pepper lengthwise and discard stem section and seeds. Cut off the rounded top and bottom portions and reserve for salad or other dishes. Cut enough of the remaining portion of each pepper into slender strips about 1-1 1/2 inches (4 cm) long.